Caramel Brownie Cheesecake Recipe
This decadent Caramel Brownie Cheesecake combines a rich, fudgy brownie base with a smooth, creamy cheesecake layer, all topped with luscious caramel sauce and a sprinkle of flaky sea salt. Perfect for dessert lovers seeking a delightful fusion of intense chocolate and velvety cheesecake flavors.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 7 hours 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brownie Base
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp espresso powder (optional)
- 1/4 tsp salt
Cheesecake Layer
- 8 oz cream cheese, full-fat, softened
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs, room temperature
- 1/4 cup granulated sugar (incorporated from original sugar mixes for cheesecake)
- Pinch of salt
Topping
- 1/2 cup caramel sauce
- Flaky sea salt (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly and line the bottom with parchment paper to prevent sticking.
- Make Brownie Batter: In a mixing bowl, combine melted butter, brown sugar, granulated sugar, and a pinch of salt. Stir together until glossy and smooth. Add the eggs one at a time, mixing well after each addition. Gently fold in the flour, cocoa powder, and espresso powder until fully incorporated. Spread this brownie batter evenly into the prepared pan.
- Bake Brownie Layer: Bake in the preheated oven for 15 to 18 minutes, until the edges are set but the center remains soft to the touch. Remove the pan from the oven and set aside.
- Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and a pinch of salt, then mix in sour cream and vanilla extract. Incorporate eggs one at a time on low speed, just until combined, to avoid overmixing.
- Set Up Water Bath and Add Cheesecake Layer: Wrap the springform pan with aluminum foil to prevent leaks. Pour the cheesecake batter gently over the brownie base. Place the springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath.
- Bake Cheesecake Layer: Reduce oven temperature to 300°F (149°C). Bake the cheesecake in the water bath for 45 to 60 minutes, until the edges are set and the center is slightly jiggly but mostly firm. Remove from the oven and allow to cool for 30 minutes.
- Cool and Chill: Remove the cheesecake from the water bath and let it cool completely at room temperature. Once cooled, cover and refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to fully set.
- Add Topping and Serve: Before serving, gently warm the caramel sauce until pourable. Spread it evenly over the chilled cheesecake. Optionally, sprinkle the top with flaky sea salt to enhance the flavor. Slice and enjoy.
Notes
- Using room temperature eggs ensures a smooth batter and better incorporation.
- Wrapping the springform pan in foil prevents water from seeping into the cheesecake during the water bath baking.
- Allowing the cheesecake to chill overnight enhances the flavor and texture.
- Espresso powder is optional but intensifies the chocolate flavor.
- For a richer caramel topping, use homemade caramel sauce or a high-quality store-bought brand.
- Make sure the water bath water is hot when pouring to avoid temperature shocks that can crack the cheesecake.
- Let the caramel sauce cool slightly before pouring over cheesecake to prevent it from melting the top layer.
Keywords: caramel, brownie, cheesecake, dessert, chocolate dessert, baked cheesecake, layered dessert
